Fish

Albacore

B tier

Albacore (Thunnus alalunga), also called longfin tuna, has the palest flesh of the major tunas—ivory to light pink when raw, turning opaque and flaky when canned or cooked. Oil content is moderate; flavour is milder and less “steaky” than yellowfin or bluefin. Premium canned white tuna is almost always albacore. Fresh albacore sears well but also suits gentle roasting and high-quality confit or canning. Because colour is pale, diners sometimes mistake it for other white fish when fully cooked. Keep cold; histamines develop if temperature abused, as with all scombroids.